1 lb. butter
1 lb. creamed cottage cheese
4 c. sifted flour

Blend ingredients together with your hands to form dough. Shape dough into 1 inch balls and place in large cookie sheet. Refrigerate overnight.

FILLING:

1 lb. dried apricots
2 c. sugar (I use Equal to taste)

Cook apricots until tender; drain and puree. Add Equal while pureed apricots are still hot. Set aside to cool.

COATING:

1 1/2 c. ground almonds
1 1/4 c. sugar
2 egg whites, slightly beaten

Mix nuts and sugar and place in large plate. Roll each dough ball into a 3 inch round. Place a teaspoon of filling in the center of each round. Roll each into the shape of a horn then brush each horn with egg whites. Roll each in almond and sugar mixture. Place on greased cookie sheet.

Bake at 375 degrees for 10 to 12 minutes. Makes about 8 dozen.